Knowing how versatile cauliflower is in replacing grains in recipes, I thought I would try it as a polenta alternative. I am pleased with the results! This Cauliflower ‘Polenta’ recipe contains both vegetables and protein, making it a great snack and a perfect addition to a salad for lunch or a light supper. It can be flavoured according to taste – adding oregano for an Italian seasoning, or paprika for a Spanish twist. Serve it with Sacha Inchi Drizzle, Basil oil or a dairy free Pumpkin Seed and Basil Pesto Sauce.
Makes 12 squares
6. Mix together thoroughly and then spoon into a baking tray no larger than 30cm x22cm. If it is smaller than this the squares will be smaller and thicker. It is helpful to line the tray first with non-stick baking paper. Smooth the mixture into the baking tray.7. Place in an oven at 180 degrees Celsius and bake for about 30 minutes until firm and golden.
8. Allow to cool in the tin before cutting into squares.
9. This can be served cold with a packed lunch, or warm it in the oven or in a pan.
10. Drizzle with Pumpkin and Basil Pesto Sauce and serve with salad or roast vegetables.